The Ancient Water Test That Never Fails Your Eggs

You're about to crack that egg into your cake batter, but wait – how long has it been sitting in your fridge?

Here's a secret that grandmothers and professional chefs have known for centuries: You don't need fancy equipment or expiration dates to test egg freshness. All you need is a glass of water.

The science is beautifully simple. As eggs age, air seeps through their porous shells, creating a growing air pocket. This natural process transforms your egg into a tiny buoyancy meter.

Here's what happens:

Fresh eggs sink and lay flat – perfect for any recipe
Week-old eggs do a tilting dance but stay submerged – still great for cooking
2-3 week old eggs float upright – better for hard boiling
If it floats to the top, it's past its prime

Think about it: This zero-cost trick has been silently saving meals since before refrigeration existed.

While modern packaging gives us "best by" dates, this ancient test remains undefeated in accuracy.

Remember: A floating egg isn't necessarily unsafe, but its quality has peaked. When in doubt, let the water test be your guide.

Keep this timeless wisdom in your back pocket, and you'll never second-guess an egg again.

More in "Kitchen And Food Hacks" Series

More in "Kitchen And Food Hacks" Series